COMMERCIAL DESCRIPTIONOnce upon a time it was the most award winning Pizza Port beer of all time. Now it has found a new home at The Lost Abbey. A massive brown ale base that is made from four fermentable sugars including Malted Barley, Raisins, Candi Sugar and Sour Cherries, this beer is fully fermented before being placed in Bourbon barrels where the beer ages for one year with the Sour Cherries and the wild Brettanomyces yeast that we inoculate the barrels with. One of the most complex and unique beers we make each year.

Smell: Velvety white wine, lots of oak and vanilla combined with marvelously smooth funk. Highly complex, rich. Most dominant beside oak is the light sweetness with orange, red currant, the acetic acid is relatively low key but still the main driving force for welcomed freshness.

Taste: Red currant, cherry start with soft fruity acidity and some surprising funk and pear. Continuous with light caramel, grain sweetness but is quickly consumed by medium acetic, vinous sour and velvet funk, oak. Funk and oak also come out at the far end, where they linger for a long time.

Mouthfeel: Medium light heavy body, dry and no alcohol to detect.

Overall: The funk/oak dynamic is superb in this one. It’s an expensive treat, but if your into unique and complex stories, do yourself a favor and grab one.

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